Why You’ll Love This Recipe
This roasted vegetable salad is a perfect combination of sweet, savory, and smoky flavors. The roasted carrots and beets bring a natural sweetness, while the garlic dressing adds a savory depth. The toasted pepitas contribute a satisfying crunch, making this salad a delightful texture contrast. It’s a nutrient-packed dish, full of antioxidants and healthy fats, and it’s an easy yet impressive way to enjoy seasonal produce.
Ingredients
- 1 head garlic
- 5 tablespoons olive oil, divided
- 1 bunch carrots, scrubbed and peeled
- 1 bunch beets, scrubbed and trimmed
- 1 bunch rainbow chard
- 1 tablespoon lemon juice
- 1/4 cup raw pepitas
- Sea salt, to taste
- Black pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Roast the Garlic: Preheat the oven to 350°F. Cut the top quarter off the head of garlic and drizzle with ½ tablespoon of olive oil. Wrap it in foil and bake for 20 minutes. Let it cool inside the foil.
- Prepare the Vegetables: Turn the oven up to 425°F. Boil the carrots in water for 2 minutes, then add the beets and cook for 8-10 minutes. After draining, run the vegetables under cold water. Peel the beet skins and cut the carrots into halves and beets into quarters.
- Roast the Vegetables: Arrange the carrots and beets on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt. Roast for 20 minutes, flipping halfway through. On another sheet, arrange the chard, drizzle with ½ tablespoon olive oil, and season with salt. Roast for 5 minutes.
- Make the Dressing: Squeeze the roasted garlic from its papery skin into a bowl. Mix with lemon juice and a pinch of salt. Whisk in the remaining 3 tablespoons olive oil until smooth.
- Toast the Pepitas: Toast the pepitas in a small skillet over medium heat for 2 minutes until they start to pop. Season with salt.
- Assemble the Salad: Toss the roasted carrots and beets in the garlic dressing. On a large platter, layer the roasted chard, followed by the carrots and beets. Drizzle with more dressing, then sprinkle with pepitas, black pepper, and more salt if desired.
Servings and Timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Add Protein: Add roasted chicken or chickpeas to make this salad more substantial.
- Different Greens: You can substitute chard with spinach, arugula, or kale for a different flavor.
- Spicy Kick: Add a pinch of red pepper flakes to the dressing for some heat.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat the roasted vegetables in the oven at 350°F for about 10 minutes or until warmed through. Alternatively, enjoy the salad cold.
FAQs
Can I use other types of vegetables?
Yes, you can replace the carrots and beets with sweet potatoes, parsnips, or other root vegetables.
Can I use store-bought garlic dressing?
While homemade garlic dressing adds more flavor, store-bought dressing can be a quick substitute.
Can I make this salad ahead of time?
Yes, you can prepare the vegetables and dressing ahead of time and assemble the salad when ready to serve.
How do I roast the garlic if I don’t have foil?
You can roast the garlic in a small oven-safe dish covered with a lid or parchment paper.
Can I use roasted pumpkin seeds instead of pepitas?
Yes, roasted pumpkin seeds are a great substitute for pepitas and add a similar crunch.
Can I substitute the chard with something else?
Yes, spinach, kale, or arugula work as great alternatives for chard.
Is this salad vegan?
Yes, this salad is vegan and can be made gluten-free as well.
How do I get the skin off the beets?
After boiling and running them under cold water, you can easily peel the skins with your hands or a peeler.
How can I make this salad spicier?
You can add red pepper flakes or a small diced chili to the garlic dressing for extra heat.
Can I serve this salad warm?
Yes, this salad can be served warm, or at room temperature, depending on your preference.
Conclusion
This Roasted Carrot and Beet Salad is a flavorful, wholesome dish that combines roasted vegetables with a savory garlic dressing. It’s versatile, easy to make, and perfect for any occasion, from a light meal to a side dish at dinner. The layers of flavor and textures, with sweet roasted vegetables, savory garlic dressing, and crunchy pepitas, make it a crowd-pleaser.
Roasted Carrot and Beet Salad
This Roasted Carrot and Beet Salad is a vibrant, flavorful dish that combines earthy roasted vegetables with a savory garlic dressing and crunchy pepitas. The natural sweetness of roasted carrots and beets is complemented by the smoky garlic dressing, while the toasted pepitas add the perfect crunch. Ideal for a light lunch, side dish, or as a healthy option for dinner, this salad is easy to make and packed with nutrients, making it a perfect choice for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad, Side Dish
- Method: Roasting, Tossing
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 head garlic
- 5 tablespoons olive oil, divided
- 1 bunch carrots, scrubbed and peeled
- 1 bunch beets, scrubbed and trimmed
- 1 bunch rainbow chard
- 1 tablespoon lemon juice
- ¼ cup raw pepitas
- Sea salt, to taste
- Black pepper, to taste
Instructions
- Roast the Garlic: Preheat the oven to 350°F. Cut the top quarter off the head of garlic and drizzle with ½ tablespoon of olive oil. Wrap it in foil and bake for 20 minutes. Let it cool inside the foil.
- Prepare the Vegetables: Increase the oven temperature to 425°F. Boil the carrots in water for 2 minutes, then add the beets and cook for another 8-10 minutes. Drain and run the vegetables under cold water. Peel the beet skins and cut the carrots into halves and beets into quarters.
- Roast the Vegetables: Arrange the carrots and beets on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt. Roast for 20 minutes, flipping halfway through. On another sheet, arrange the chard, drizzle with ½ tablespoon olive oil, and season with salt. Roast for 5 minutes.
- Make the Dressing: Squeeze the roasted garlic from its papery skin into a bowl. Mix with lemon juice and a pinch of salt. Whisk in the remaining 3 tablespoons olive oil until smooth.
- Toast the Pepitas: Toast the pepitas in a small skillet over medium heat for 2 minutes until they start to pop. Season with salt.
- Assemble the Salad: Toss the roasted carrots and beets in the garlic dressing. On a large platter, layer the roasted chard, followed by the carrots and beets. Drizzle with more dressing, then sprinkle with pepitas, black pepper, and more salt if desired.
Notes
- Add Protein: Add roasted chicken or chickpeas to make this salad a more substantial meal.
- Different Greens: Substitute chard with spinach, kale, or arugula for different flavors.
- Spicy Kick: Add a pinch of red pepper flakes to the dressing for some heat.
